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Journal of Dairy Science Vol. 24 No. 8 649-658
© 1941 by American Dairy Science Association ®
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An Analysis of Contestant Judgments in the Scoring of Dairy Products with a Study of Some Factors Which May Affect Them

G. M. Trout, CH., William White, P. A. Downs, M. J. Mack and E. L. Fouts

Committee on Judging Dairy Products, A.D.S.A.

ABSTRACT

Questions frequently arise in the judging of dairy products relative to the effect of some factors on the efficiency of judging, particularly when a specific number of samples are judged by several groups over an extended period. Inasmuch as 2520 contestant-sample and 8190 contestant-item judgments were involved in the 1940 Students' National Contest in the Judging of Dairy Products, these data seemed to furnish an opportunity for studying what effect such factors as fatigue, order of judging, and quality of product had upon the reliability of judgments.

Sixty-three men comprising 21 teams from state colleges and universities1 judged 10 samples each of butter, cheese, milk and ice cream. The sample judgments totaled 630 for each product, giving a sum of 2520 for the contest. In arriving at the sample judgment each contestant passed judgment on 40 items for butter (Package allowed perfect score); 30 items for cheese (Finish allowed perfect score); 30 items for milk; and 30 items for ice cream, giving a total item judgment of 2520 for butter, and 1890 each for cheese, milk and ice cream.

FOOTNOTES

1 Connecticut, Cornell, Illinois, Iowa, Kansas, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Nebraska, New Hampshire, New Jersey, Ohio, Pennsylvania, Purdue, Tennessee, Texas Technological, Vermont, Virginia Polytechnic, and Wisconsin.






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Copyright © 1941 by the American Dairy Science Association ®.